Combine the egg whites and salt in a stand mixer fitted with the whisk attachment. Whip on medium-high speed until medium peaks form, 3 to 5 minutes.
Meanwhile, in a large bowl combine the sweetened condensed milk, vanilla extract and lavender buds. Stir in the toasted coconut and mix until combined. Fold in the whipped egg whites in thirds until just combined; the batter will look thick.
With a 2-tablespoon scoop, drop the batter onto a parchment-lined baking sheet, spaced 1-inch apart. You will end up with 14 to 15 cookies depending on how loosely you pack the scoop.
Bake until the macaroons are golden and delicious, 25 to 28 minutes.